May 23rd, 2016
Healthy, Whole Food, Plant Based Recipes by Emma
Recipe #10 :: Truffle Mushroom Risotto
By May 1 we have four of our visible planets in retrograde motion: Saturn, Jupiter, Mars, and Mercury. Because the retrograde energy is both adding strength and reversal into behavior of these planets, we may be feeling this force and change in our daily lives. Change can mean something different for each of us whether it is change in career, relationships, and even the way we think. It is important that we stay grounded through relationships with family and friends and solid to our core through the practice of honoring our bodies with meditation, exercise, and eating clean during such change. I am about to experience a new and exciting change by moving to San Francisco for a project. I will continue to visit my home base of San Diego, but also set out on a new adventure with hopes to create and add value along the way. Because of this, a part of me wants to experience all that San Diego has to offer. I have filled my weekends with yoga festival Shakti Fest, hiking to the top of San Jacinto mountain, and paragliding on Torrey Pines cliffs. Last night I celebrated my love of the friendships that I have fostered in San Diego.
I consider Risotto to be a very grounding food heavy with fat and starch. But in this grounding, it helps me to manage change. Mushrooms are also a very grounding food from the earth rich in nutrients.
Mushrooms, though classified as vegetables in the food world, are not technically plants. They belong to the fungi kingdom and although they are not vegetables, mushrooms provide several important nutrients. I think you will enjoy this rich and vegan risotto as much as the heavy cream counterpart.
Health Note: Selenium is a mineral that is not present in most fruits and vegetables but can be found in mushrooms. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and also decreases tumor growth rates.2
The vitamin D in mushrooms has also been shown to inhibit the growth of cancer cells by contributing to the regulation of the cell growth cycle. The folate in mushrooms plays an important role in DNA synthesis and repair, thus preventing the formation of cancer cells from mutations in the DNA.
- 4 cups vegan mushroom broth
- 3 1/2 cups white button mushrooms
- 1 ½ cup Arborio Rice
- ½ cup chopped white onion
- 2 cloves garlic minced
- ½ cup cooking white wine
- 1/3 cup cashews
- 2 tbsp vegan butter
- juice ½ lemon
- 3 tbsp water
- 1 tbsp herbs de provence
- ½ tbsp Truffle Salt
Soak cashews in water for 2 hours. Drain cashews and blend/mix with lemon juice and 3 tbsp water until creamy. Sauté white onion and garlic in vegan butter until golden. Pulse mushrooms in food processor until small chunks. Add mushrooms to onion and sauté until golden. Add rice and sauté on low. Add mushroom broth and bring to boil. Add herbs de Provence. Simmer stirring consistently until well mixed. After 20 minutes of stirring and mixing, mix in cashew cream. Test the rice mixture to make sure it is desired tender consistency. Once rice has reached desired risotto texture, add to serving bowls. Top risotto with truffle salt. Serve immediately.
Hi, I am Emma Wilkiemeyer. Welcome to Slice of Emma recipe blog featuring healthy recipes that are vegan and based on whole foods. For the past seven years I have shared recipes with friends and family and past two years through my blogging. I completed a certification at Southwest Institute of Healing Arts in Arizona in Holistic Nutrition. I take pride in that my recipes are not only delicious, but the science behind them makes for ingredients that nurture and balance the body. My recipes are all gluten free and vegan.
My full time career is working in the oncology bio-tech space. Working around patients who are very sick has taught me the value of living a healthy lifestyle each and every day in order to lower the risk of disease later in life. My whole foods diet keeps me energized to work hard and fuel my fitness routine. Slice of Emma will also feature not only my voracious appetite in the kitchen but also my travel adventures including mountain hikes sometimes shared with Jes the CCC and international travel. Please reach out to me anytime you have a question whether it be about travel or my recipes.
I am excited to share my passion and creativity with you. Whether you are an experienced cook, or just getting started with a plant based diet I hope to have something that excites and helps you love healthy and compassionate cooking.
My life recipe is simple- Nourish the body with clean food and exercise, and feed the soul with life’s rich experiences whether it be through getting out in nature or positive relationships with the people in my life.
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